Thursday, July 23, 2009

Black Pepper Chicken

chicken breast (tenderize with meat tenderizing hammer)
onion (diced)
green lantern chilli (cut diagonally to make triangle shape)
oil for deep frying

dash of salt, white pepper and black pepper

1 1/2 tbsp Lee Kum Kee black pepper sauce
1/2 cup water

1. Marinate chicken breast for 10-15 minutes.
2. Coat well with cornflour.
3. Deep fry the chicken until golden brown. Drain and set aside.
4. Heat up wok and add 2 tbsp cooking oil.
5. Add onion and stir fry until aromatic and follow by green lantern chilli.
6. Add in sauce and cook until the gravy is almost thick.
7. Pour the gravy onto the chicken and serve hot.

Pearl Bean Soup (珍珠豆汤)

pork ribs
12 pearl bean pods
6 cups water
salt to taste

1. Scald pork ribs with boiling water. Rinse and drain.
2. Remove pearl beans from pods and rinse with water. Drain and set aside.
3. Bring 6 cups of water to boil.
4. Add in pork ribs. Continue boiling for 30 minutes.
5. Add in pearl beans and continue simmer for another 1 hour over medium heat.
6. Season with salt.

Tuesday, July 14, 2009

Green Apple Chicken

chicken breast
1/2 green apple (shredded)
1/2 cucumber (shredded)
4 shallots (sliced thinly)
red chilli (sliced thinly)

dash of salt, white pepper, black pepper

5 tbsp Thai sweet chilli sauce
2 limes
dash of salt

1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken with cornflour, cover all areas evenly.
3. Deep dry the chicken breast until golden brown. Cut the chicken breast into pieces. Set aside.
4. Mix shredded green apple, cucumber, shallots and red chilli in a bowl. Then place the mixed ingredients on top of the chicken.
5. Pour the sauce onto the chicken and mixed ingredients. Serve.

Saturday, July 11, 2009

Deep Fried Chicken With Oyster Sauce

1/2 chicken (cut into pieces)
wheat flour (can mix with 2-3 tbsp kentucky flour for heavier flavour)
oil for deep frying

6 tbsp Lee Kum Kee Premium Brand Oyster Sauce (heavier flavour and tastier)

1. Marinate the chicken for 30 minutes.
2. Coat the chicken with wheat flour.
3. Deep fry the chicken until golden brown. Drain and serve hot.

Steamed Minced Pork With Szechuan Cai

1/2 pack shredded szechuan cai (rinse with water)
200g minced pork
4 cloves garlic (chopped)
3 tbsp olive oil

1 tbsp light soya sauce
3/4 tsp sesame oil
1 tsp cornflour
dash of white pepper

1. Marinate the minced pork for 15 minutes and spread out evenly on a plate.
2. Heat up olive oil, saute garlic until light brown colour then set aside.
3. Place szechuan cai on top of the marinated minced pork.
4. Steam for 15-20 minutes.
5. Garnish with garlic crisps and olive oil before serving.

Thursday, July 9, 2009

Deep Fried Fish With Spicy Garlic Sauce

fish (rub with salt and cornflour then deep fry)
5 cloves garlic (chopped)
2-3 red chilli padi (chopped)
5 tbsp olive oil
3 tbsp light soya sauce
oil for deep dry

1. Heat up olive oil, then saute garlic until golden brown.
2. Add in red chilli padi. Stir continuously for about 5 seconds or until fragrant.
3. Stir in light soya sauce and pour the sauce over the fish to serve.

Tuesday, July 7, 2009

Fried Cauliflower With Cuttlefish

1/2 cauliflower (cut into bit-size pieces)
2 small cuttlefish (cut into 2" length)
4 cloves garlic (chopped)

1 tbsp oyster sauce
1 tsp Shaoxing wine
1 tsp light soya sauce
1 tsp sesame oil
salt to taste
100ml water

spring coriander leaves

1. Saute garlic until aromatic.
2. Add cuttlefish. Stir fry until half-cooked.
3. Toss in cauliflower. Continue stirring for 1 minute.
4. Pour in sauce. Let it simmer for 1 minute or until the gravy is almost thick.
5. Garnish with coriander leaves.